Tenderloin of Beef Stuffed with Cold Water Lobster Tail: A How-To

The Viking Cooking School at Harrah’s Resort and Casino in Atlantic City offers cooking classes throughout the year. Much to my surprise, my long-time friend of 40 years, treated me to an evening out of cooking as a fun, hands-on retirement gift.

Elegant Summer Dinner Party 

Mixed Baby Greens with Peas, Radishes and Shaved Parmesan

Tenderloin of Beef Stuffed with Cold Water Lobster Tail

Chive Beurre Blanc

Crisp Potato Ruffles

Raspberry Granita

We were given crisp, white aprons to wear for clean hands cooking—I normally hang a hand towel around my neck which is probably not very sanitary. (Yay! We got to take the aprons home—gosh, I’m such a sucker for party favors.)

Our cooking partners from North Jersey (we didn’t hold that against them), prepared the table top by rigorously cleaning it.

1. 3-4 basil leaves and a sprig of rosemary chopped finely to be used on the tenderloin. The Fleur de Sel are salt flakes that make for an attractive presentation for the potato ruffles.

 2. 1 16-ounce tenderloin. Using a chef’s knife cut 1/3 down into the width of the tenderloin, leaving an inch or so on the seam. Taking the knife, press down near the seam and cut another layer of the beef, again leaving a seam. 

As a healthy rule, Dapper G- and I don’t normally eat red meat, but this was a special occasion. 8 ounces is more beef than I could possibly eat which is why I left some on my plate.

3a. Preheat the oven to 45o° and par-cook the 4-ounce lobster tail 5-6 minutes.

I guess you know that one 4-oz. lobster tail or one 4-oz. tenderloin are proper, single servings for one but since this was a special occasion, I’ll make up for it by eating vegetarian meals for a few days.

3b. Sprinkle the herbs lengthwise along the tenderloin. Place the 4-oz. lobster tail width-wise and roll. The lobster was par-cooked in the oven to insure that it would be thoroughly cooked once rolled inside the tenderloin.

It was amazing to work with such a well-made chef’s knife. I don’t know why I haven’t splurged on one by now—it really makes preparations easier.

4. Tie the tenderloin rolls with butcher’s string, cutting off any excess string. Pour a drizzle of canola oil into an oven-proof saute pan and turn to high heat. Once the oil is heated through, sear the loins on all sides.

5. Transfer the pan to 350° oven for 10 minutes with a 130° internal temperature for medium-rare.

By now, it’s around 7:30 p.m. and the aromas in the kitchen were starting to wear on my almost empty tummy (we had a lovely, pink-limoncello refreshment while listening to the chef).

Dinner was served with glasses of malbec and chardonnay for twelve, ravenous cooks!

Daily Gratitude: friendship; insurance adjuster finally making his appearance; more cucumbers!

© Teresita Abad Doebley All rights reserved 2009-2012

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